Description
This Double Chocolate Banana Bread is a rich and moist treat, combining the natural sweetness of overly ripe bananas with the deep flavor of cocoa and melty chocolate chunks. Perfect for breakfast or a decadent snack, this recipe uses wholesome ingredients like coconut oil and honey to add a healthier twist to a classic favorite.
Ingredients
Scale
Wet Ingredients
- 4 medium overly ripe bananas, mashed (about 1 1/4 cups mashed)
- 1/4 cup melted coconut oil
- 1/2 cup honey or granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chopped chocolate chunks, plus extra for topping (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and make removal easier.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted coconut oil, honey (or sugar), eggs, and vanilla extract. Stir well until the mixture is smooth and homogenous.
- Add Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to your wet mixture. Gently mix until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Chocolate Chunks: Carefully fold in the chopped chocolate chunks, distributing them evenly throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted in the center comes out mostly clean and the center is set.
- Cool and Serve: Remove the loaf from the oven and, if desired, sprinkle extra chocolate chunks on top. Allow the bread to cool and set in the pan for about 1 hour before slicing and serving to let the flavors meld and texture firm up.
Notes
- Overly ripe bananas work best for maximum sweetness and moisture.
- You can substitute honey with granulated sugar according to your preference.
- To make this bread vegan, substitute eggs with flax eggs and use a vegan sweetener.
- Adding extra chocolate chunks on top adds a nice crunchy texture and extra chocolate flavor.
- Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze leftover slices for up to 3 months; thaw before serving.
